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another batch of buckboard


Smoking Fanatic
OTBS Member
Joined Feb 4, 2009
I started these on the 21st with my own  recipe cure

I take half the weight and use the proper amount of Tender quick

other half of the weight I use proper amount of Cure #1

then I add equal amount of brown sugar.

liberally rub each piece and tumble all together to get each one coated properly

then I bag them individually and and refrigerate and turn daily

took out this morning and rinsed well and soaked for an hour

fry test was perfect. I have found by using the cure #1 for half the weight it cuts down on the saltyness

patted dry and let rest for a while

I coated a few pieces with butchers cut black pepper and left the others plain

I will smoke them with apple wood for about 5-6 hours and keep the smoker under 120*

more to come

all ready and resting

in the smoker. just warming up a little then I will shut off the gas and put my smoke box with about 6 brickets and the apple wood chunks.



Smoking Guru
Staff member
OTBS Member
SMF Premier Member
Joined Dec 29, 2009
Is there such a thing as "Too Much Bacon?"



Smoking Fanatic
OTBS Member
Joined Feb 4, 2009
Here it is after 5.5 hrs in the apple wood smoke

temp stayed right about 100* the whole time

reloaded the wood box once and it was still smoking nice @ 102* when I pulled it

into the cooler over night then  will slice tomorrow and post final pics


Fire Starter
Joined Jan 13, 2011
Wow - that's a load of bacon!  That should last at least...a couple of days!


Master of the Pit
OTBS Member
SMF Premier Member
Joined Jan 23, 2010
I love bacon so never to much lol

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